• 1. Heat a large skillet over medium heat and add the oil. Once hot, sauté the garlic until *just* fragrant, about 1 minute.
• 2. Add the pork to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through.
• 3. Mix the fish sauce, lime juice, and grated palm sugar together, adjusting to taste for a balance of salty, tangy, and sweet.
• 4. Dress the cooked pork mince with the fish sauce dressing.
• 5. Sprinkle the toasted rice powder (if using), chilli, mint, coriander, and red onion. Toss well to combine.
• 6. For serving:
  • Option 1: Spoon the pork larb into lettuce cups for a light and fresh meal.
  • Option 2: Arrange over a bed of shredded green papaya or green mango for a refreshing salad-style dish.
• 7. Garnish with additional fresh herbs and lime wedges. Serve immediately and enjoy!

Tips • Visit the Adelaide Central Market for the freshest herbs, high-quality pork, and seasonal green papaya or mango. • Adjust the chili to your spice tolerance—this dish should have a gentle kick